I love to eat dishes prepared with raw food
This is an essential recipe for people unfamiliar with living foods.
2 Cups Raw Almonds, soaked overnight
3-4 Cups Water (pure)
In a Blendtec or Vitamix blender or other powerful blender, mix the almonds and water on high for about 2-3 minutes until it becomes pure, smooth milk.
Pour into a nut milk or cheesecloth bag and squeeze milk in a wide mouth container. Put the pulp in the freezer to be used in other recipes. If not using immediately, keep refrigerated.
10 Apples, peeled and sliced
1/8 tsp. Celtic sea salt
1 Lemon, juiced
1/2 tsp. Cinnamon
1/2 Cup Walnuts, finely chopped
1/2 Cup Really raw oats
1/2 Cup Grapeseed Oil or walnut oil
1/2 Cup Almonds, ground
1/2 Cup Agave or Wee Bee or Mexican
honey(depending on your locality)
Mix apples with lemon juice and cinnamon. Place mixture in a glass baking dish. In a bowl, combine oats, almond flour, sweetener, salt, cinnamon and walnuts. With very clean hands, drizzle and mix the oil in until the mixture resembles coarse crumbs. Spread this mixture evenly over the apples, and place in a dehydrator at 105-108 degrees F until the topping is brown. Remove and serve.
4 Young Cucumbers, sliced thick
1 1/2 tsp Flower of the Ocean Sea Salt
2 Carrots, thinly sliced
2 Scallions, diced
4 Stalks Celery, thinly sliced
2 Stalks Fresh Dill (optional), finely chopped
1/3 cup Stevia or Agave Syrup
3/4 cup Apple Cider Vinegar
1 Tbs Olive Oil
Combine stevia or Agave, Vinegar, oil and salt in a bottle. Shake well. In a serving bowl, add the cucumbers, carrots, celery (if slicing by hand is too labor intensive, then use a mandoline or Spirooli or Saladacco)and dill.
Pour mixture from the bottle over the vegetables and garnish with scallions. Allow to sit in a refrigerator for at least 1-2 hours before serving on a hot summer night or afternoon.
2 Cups Cauliflower, cut in very small bite sized portions
2-4 Tbs Celtic Sea Minerals
1-2 Lemons or Limes, juiced
2 Cups Broccoli, cut in small bite sized portions
1 Red Jalapeno Pepper,chopped fine
2-3 Cloves Garlic
4 Cups Sprouted lentils
2-3 Stalks Leeks, finely chopped
4-6 Zucchinis, chopped fine
8-10 cups Distilled or Purified Water
8-10 Tomatoes, chopped (in summer use 1 Cup Raw Cashews)
1-2 Ripe Avocados, diced
Handful Fresh Herbs (e.g. marjoram and tarragon)
1/2 tsp Cayenne Pepper
Dash Cardamon
In a very powerful blender such as a Blendtec or Vitamix, place Cashews, Water, Leek, Garlic, Lemon/Lime Juice, Celtic Sea Minerals and blend at high speed until very smooth. Add Tomatoes and Herb Mixture and blend on highest speed. In a soup bowl or tureen, place this mixture along with the finely chopped Broccoli, Cauliflower, Zucchini, Lentils and Jalapeno.
Mix well and let sit in refrigerator or in winter, dehydrate at 105 degrees for at least 4 hours before serving. Just prior to serving, add the diced avocados.
1 Banana, sliced
Dash Cinnamon powder
1 Date, chopped in small pieces
Dash Nutmeg powder
2 T. Almond Butter
Slice bananas in thin rounds and put in serving bowl along with the rest of the ingredients. Mix and serve.
3-5 Fresh Figs
2-3 Young Thai Coconuts
2-3 Frozen or fresh Bananas
Wash Figs thoroughly, remove stems. Quarter and put them in a high powered blender, with the water from the coconuts. Scoop out the flesh of the coconuts, add to blender along with bananas and mix extremely well until very smooth. Pour in champagne or wine glass and garnish with a sprig of peppermint or spearmint leaves.
Other recipes like this from Dorit can be found at:
[Perfect for a quick detox]
3-4 Apples
1/4 Lemon
Juice apples and lemons, mix together and serve chilled.
Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/